Summary

Ingredients

• 2 tablespoon sunflower oil
• 1 onion (s), cut into rings
• 2 teaspoons cumin
• 2 tablespoon coriander, ground
• 1 teaspoon turmeric
• 2 teaspoons ginger, ground
• 1 teaspoon chilli pepper (s), red, chopped
• 2 cloves garlic, pressed through
• 400 g tomato (s), chopped, from the can
• 300 ml coconut milk
• 1 cauliflower, small, cut into florets
• 2 zucchini, sliced
• 4 carrot (s)
• 400 g canned chickpeas, rinsed and drained
• salt and pepper
• 150 ml natural yogurt
• 2 tablespoon mango chutney
• Herbs, fresh, for garnish

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Instructions

1. Heat the oil in a pan and briefly steam the onion in it. Add the spices, chilli, and garlic and sauté for 1 more minute. Add tomatoes and coconut milk and stir in thoroughly. Add cauliflower, zucchini, carrots, chickpeas as well as salt and pepper and simmer covered for 20 minutes. Stir in yoghurt and mango chutney and only heat slightly, do not bring to the boil.
2. Basmati rice is served with the curry. Traditionally there is also naan bread and mint sauce, but it`s a filling affair.